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Almond Raisin Breakfast Cookies
RAISING GENERATION NOURISHED78Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup coconut oil (room temperature, not melted)
- 1/3 cup almond butter
- 1/4 cup honey
- 1 egg
- 2 cups oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp. chia seeds
- 1 tsp. canela
- 1/2 tsp. baking powder (aluminum free)
- 1/4 tsp. sea salt
- 1/2 cup almonds (coarsely chopped)
- 1/2 cup raisins
- 1/2 cup coconut oil (room temperature, not melted)
- 1/3 cup almond butter
- 1/4 cup honey
- 1 egg
- 2 cups oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp. chia seeds
- 1 tsp. canela
- 1/2 tsp. baking powder (aluminum free)
- 1/4 tsp. sea salt
- 1/2 cup pistachios (shelled)
- 1/2 cup dried apricots (chopped)
- 1/2 cup coconut oil (room temperature, not melted)
- 1/3 cup almond butter
- 1/4 cup honey
- 1 egg
- 2 cups oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp. chia seeds
- 1 tsp. canela
- 1/2 tsp. baking powder (aluminum free)
- 1/4 tsp. sea salt
- 1/2 cup walnuts (coarsely chopped)
- 1/2 cup dried banana chips (coarsely chopped)
- 1/2 cup coconut oil (room temperature, not melted)
- 1/3 cup almond butter
- 1/4 cup honey
- 1 egg
- 2 cups oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp. chia seeds
- 1 tsp. canela
- 1/2 tsp. baking powder (aluminum free)
- 1/4 tsp. sea salt
- 1/2 cup freeze-dried strawberries (coarsely broken up)
- 1/4 cup cacao nibs
- 1/2 cup coconut oil (room temperature, not melted)
- 1/3 cup almond butter
- 1/4 cup honey
- 1 egg
- 2 cups oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp. chia seeds
- 1 tsp. canela
- 1/2 tsp. baking powder (aluminum free)
- 1/4 tsp. sea salt
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 1/2 cup coconut oil (room temperature, not melted)
- 1/3 cup almond butter
- 1/4 cup honey
- 1 egg
- 2 cups oats
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp. chia seeds
- 1 tsp. canela
- 1/2 tsp. baking powder (aluminum free)
- 1/4 tsp. sea salt
- 1/2 cup pecans (coarsely chopped)
- 1/2 cup dried figs (stem removed, and coarsely chopped)
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